1 Tbsp. olive or canola oil
½ c. chopped onion
1 c. chopped celery
2 c. sliced mushrooms (about 6 oz.)
1 Tbsp. minced garlic
1 c. chopped carrots
1 ½ c. chopped, cooked skinless chicken breast
5 c. low sodium chicken broth
2/3 c. pearl barley
¼ c. chopped fresh parsley (or 1 Tbsp. parsley flakes)
1/3 c. slivered almonds, toasted (To toast, heat over medium heat in nonstick frying pan, stirring often, until golden brown)
Black pepper to taste
Add oil to a large nonstick saucepan over medium heat. Stir in onion, celery, mushrooms, and garlic and sauté until mushrooms are lightly browned (5-7 minutes)
Stir in carrots, chicken, and broth and bring to a boil. Stir in the barley, cover the saucepan, and reduce heat to simmer. Cook for about an hour or until the barley is just tender.
Turn off the heat and stir in parsley and almonds. Add pepper to taste.
Yield: 6 servings
Nutrition analysis per serving:
Carbohydrate: 26 grams
Fiber: 6 grams
Fat: 4.5 grams
Saturated Fat: 1 gram
Sodium: 220 mg.
Protein: 19 grams